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When I was operating my own humble little bakery, Aero, there was one item that sold out almost every day. The chocolate chip walnut banana bread. I didn’t really understand the hype around this one loaf, since deep in my heart I felt like the better items on the menu included loaves of sourdough, with or without additions, lovingly fermented over 24 to 72 hours. This banana loaf was quick to whip up, especially with my noble steed (a kitchen aid mixer that Mike got me for Christmas, five days before we were married), and since I associated love with labor, I just couldn’t for the life of me fathom why this was the loaf that flew off the shelves.
Now with the bakery closed and with many a person finding ample time on their undoubtedly well-washed hands, I’ve decided to share this recipe with the world so that they could continue to fill bellies and hearts while I take a personal hiatus and well-needed time to myself during this stay-at-home period, which I’ve decided to look at as a gift.
But first, a bit about this recipe. This is not some grandoise, elegant and eloquent thing that I’ve creatively concocted out of thin air. It is a very basic and simple traditional recipe that has been adapted through different generations. This loaf came from Mike’s grandmother, who is a wonderful baker born and raised in North Dakota and whose magic bars and thumb-print peanut butter cookies graced our wedding reception’s dessert table. The banana bread recipe was passed on to Mike’s sister who made her own personal modifications. And after our wedding, it was shared with me on a hot summer afternoon when she and I decided to get together and bake in her kitchen. When I originally made this recipe for the first time, it was on a low counter-top, and we used what left-over ingredients were at hand, following the recipe in a blasé kind of way. No disrespect to the original recipe but we had more healthy substitutions in mind. Instead of pouring the batter into a traditional loaf pan, we used miniature loaf pans to make four teensy-tiny loaves that any minimalist would drool over.
When my sister-in-law sent me a photo of her recipe card a few weeks later, I decided to modify it a tad further. I had, at the time, Kefir instead of the suggested buttermilk or yogurt. I also had Rye grain from the Tehachipi Project, so I decided on a whim to mill Rye using my Mockmill right before mixing and to throw it into the bowl at 100% baker’s percentage. What came out was a very flavorful, dark, caramelized loaf that had a stickiness to it and a very moist, tender inside. Over the few months that I continued to bake this for others, I have decided that I preferred the recipe without chocolate chips, although my patrons fell into the two camps fairly evenly. I will leave that decision up to you.
I personally enjoy this loaf a slice at a time with a glob of yogurt plopped on top, and granola or a seed mix strewn over it. On the side, I love having a light cup of Joe, preferably of an Ethiopian variety. This HHC cup of coffee particularly has notes of blueberry, cream, black tea and sugar. The beans come from Ecuador, which I highly recommend – I also recommend their Kenya bag with notes of lime. Currently, HHC has a promo : buy a bag of beans, get the second one at 50% off! Check out their Instagramto find out how.
What are some of your favorite ways to eat banana bread? As dessert with vanilla bean ice cream? On-the-go with crumbs on your car seat? Like a child, licking chocolate off your fingers? Please do share below.
- 1/2 cup butter (1 stick)
- 1 cup sugar
- 2 eggs
- 3 ripe bananas, mashed
- 2 cups freshly milled rye flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup Kefir or Bulgarian probiotic yogurt
- 1/2 tsp vanilla
- 1/2 cup walnuts
- 1/2 cup chocolate chips
- Preheat oven to 350 degrees F
- Using a KitchenAid, cream sugar and butter.
- Mix in eggs
- Add Kefir or yogurt and the vanilla.
- Add in the bananas.
- Add dry ingredients – flour, baking soda, baking powder, and salt.
- Fold in nuts and chocolate chips.
- Spray cooking spray on the loaf pan and pour batter into it, using a spatula to flatten the top. You can choose to sprinkle whole and half-sized walnut pieces over the bread like I do, to give it texture as well as for appearances.
- Bake for 1 hour and 10 minutes or until the middle is cooked through, rotating at the halfway mark. You can check for doneness by sticking a toothpick or chopstick in the center of the bread.
- Pull out of the oven and let rest in the pan for a few moments to slightly cool.
- Invert out of the pan and cool completely on a drying rack.
This banana bread is photographed on East Fork pottery’s cake plate in Eggshell.